Dough

• In a large bowl combine the yeast, 2 cups of flour, sugar, salt, 1 1/2 teaspoon cinnamon, ginger, nutmeg, and cloves and mix together
• In a microwave-safe bowl combine the water, milk, and butter. Microwave until the mixture is about 120 to 130 degrees F. Add the flour mixture and stir in with a wooden spoon.
• Add the eggs and shredded carrots and mix them in.
• Gradually add enough of the remaining flour to make a soft dough. Mixing by hand. Once the dough has enough flour continue to knead the dough for 5 to 8 minutes until the dough is smooth.
• Grease the bottom of the bowl and turn the dough over to grease the top. Cover and place in a warm area and let rise for an hour or until doubled in size.
• While the dough is rising make the filling. Combine the 3/4 cup sugar, 1 1/2 teaspoon cinnamon, and chopped pecans together and set aside.
• Once the dough has doubled in size, punch the down the dough and divide it into 2 balls. Pat out the first ball into a 15 by 13-inch rectangle.
• Spread 1/2 of the 1/3 cup of butter over the dough. Sprinkle half of the cinnamon, sugar, and pecan mixture over top of the butter.
• Starting with the side that is closest to you start rolling up the dough tightly. Pinch the edges to seal. Cut into 12 rolls using a pair of scissors. Place the rolls into a 9 by 13-inch pan that has been lightly greased.
• Do the same procedure with the second ball of dough. Cover the pans of rolls and let rise for 30 minutes.
• Bake in an oven that has been preheated to 375 degrees F for 19 to 24 minutes or until golden brown. Remove from the oven, take the rolls out of the pans and cool on a cooling rack until completely cooled.
• While the rolls are cooling make the frosting.
• In a medium bowl beat the cream cheese and butter until combined and creamy.
• Add the milk and the vanilla and mix it in. Gradually add the powdered sugar and mix until the frosting is creamy.
• Spread the frosting over the rolls.